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Old World Smoked Polish Sausage

post #1 of 21
Thread Starter 

A few pictures for the gang. Smoked about 10 hours till temp hit 152.

 

 

 

Fresh Sausages In Smoker with AMPNS - loaded with Pit Master Blend

 

 

 

Over 1/2 way there - 8 hours in ....IT 140...bumped it up to 170 to finish

 

 

 

Second picture at about 8 hours

 

 

 

And we are done...... fully cooked to 152 degrees. Nice color and texture.

post #2 of 21

Looks Mighty Tasty, Rugby!!:drool

 

 

Bear

post #3 of 21
Hey you have some nice looking sticks there!
post #4 of 21
Thread Starter 

Thanks gents. Means a lot. Lots of time and effort go into this labor of love. But......its worth it.

post #5 of 21

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Edited by JP61 - 5/2/14 at 3:44pm
post #6 of 21

Looks like they turned out excellent!!

post #7 of 21

Looks great.  What makes them 'old world', the smoke?   8)

post #8 of 21
Thread Starter 

Sausage was hand made by a family of Polish descent; in a smoker constructed using Polish ingenuity; while drinking Polish Vodka; and listening to Polka music. If it is not "Old World" then I goofed up the recipe.:beercheer:

post #9 of 21

Yes I see it is old fridge you used, good work indeed. 

:Looks-Great:

 

 

Old World Polish Sausage, OK what is the recipe, care to share that with us here?

post #10 of 21
Quote:
Originally Posted by rugbywaz View Post
 

Sausage was hand made by a family of Polish descent; in a smoker constructed using Polish ingenuity; while drinking Polish Vodka; and listening to Polka music. If it is not "Old World" then I goofed up the recipe.:beercheer:

:sausage::yahoo::banana_smiley:

post #11 of 21
Thread Starter 

Pursuant to request......the recipe is as follows:

 

 

Per 10lbs

 

9 lbs Pork Butt (have added 1 lb of fat back in past depending on fat level of Butts) (single med-coarse grind)

1 Lbs  Chuck- Beef (single medium -coarse grind)

2 Cups Soy Protien

2 teaspoons Prauge Powder #1

5 Table Spoons Salt (Kosher)

2 Table Spoons Marjoram (Polish Perfume)

5 Cloves of Garlic (If you like lighter garlic, cut in half)

2 Table Spoons Black Pepper

1 Table Spoon Sugar

 

2 Cups of Water (add more to get a good mix as needed)

 

Very basic sausage recipe that I have had great success using.  I believe it was modified off of Kutas via trail and error but am not certain as we have been making this for some time.

 

Be rich in all things that truly matter !!!!

 

Rugbywaz

post #12 of 21

Thanks for the recipe!! You did a wonderful job on the polish.  Great color!! This is a lobor of love indeed!!  Reinhard

post #13 of 21
Nice job all around.....sausage is a wonderful thing to make.....I see some topped off with Old World Kraut in your future with a cold beverage......Willie
post #14 of 21

Those look great. Getting ready to give smoked polish for the first time this weekend. What kind of wood did you use? I was thinking Oak...

post #15 of 21
Thread Starter 

Wood was pitmaster blend using an AMPS. Pitmaster is a combination of maple, cherry, and hickory......very very nice Thin Blue Smoke.

 

I think oak would work just fine as well. I prefer hickory and fruitwoods myself.

post #16 of 21

Really looks awesome....Nice job!...RTB...:439:

post #17 of 21

Great looking sausage. Mine is close to yours, I don't use as much Marjoram. I use a whole lot less water too.

Nice job!

post #18 of 21

Wow that looks great - nice job 

post #19 of 21


Can someone tell me what the Soy protein is needed for?

post #20 of 21
Quote:
Originally Posted by Rob Sicc View Post
 


Can someone tell me what the Soy protein is needed for?

According to "The Sausage Maker":

 

Used in Smoked or Cooked Sausages. Binds the fat and meat for a smoother consistency. Cuts shrinkage in the smokehouse by improving moisture retention. Contains 7 times more protein than meat does.

 

 

Bear

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